Comment on this recipe
20-25 pound fresh turkey, or frozen turkey, thawed
1 fifth (750 ml) vermouth
1 cooking syringe, with sharp needle
Freshly ground pepper
Wash and rinse turkey; dry thoroughly. Empty vermouth into a bowl to utilize syringe properly. Fill syringe, injecting vermouth throughout turkey's body over and over, until vermouth is used up. If liquid remains, the turkey isn't "Drunk" enough! Next, with your hand, rub poultry season throughout the entire inner cavity of the turkey. Place turkey in a large roasting pan and add pepper to taste.
Roast turkey at 350 degrees, following directions on package. Baste with pan drippings, or if needed, use additional vermouth. The turkey is done when the thigh juices run clear.
Ron H. Schriefer